cardamom

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Related to Elettaria cardamomum: Terminalia chebula

cardamom

(kär`dəməm): see gingerginger,
common name for members of the Zingiberaceae, a family of tropical and subtropical perennial herbs, chiefly of Indomalaysia. The aromatic oils of many are used in making condiments, perfumes, and medicines, especially stimulants and preparations to ease stomach distress.
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Cardamom

 

(Elettaria cardamomum), a perennial herbaceous plant of the family Zingiberaceae. It has creeping root-stock. The leaves are lanceolate and are arranged in two rows along the vegetative shoots; they measure 2-4 m tall. The flower stalks, measuring up to 60 cm long, end in panicles with pale green blossoms. The fruit is a trilobate capsule with reddish-brown seeds of irregular shape. The seeds are used as a spice in cooking. They contain 3.5-7 percent oil, which is used in food and tobacco products. The oil is also used in medicine. Cardamom grows wild in the rain forests on the mountains of southern India. The plant is cultivated primarily in India, Sri-Lanka (Ceylon), Indochina, and South China.

cardamom

[′kärd·ə·məm]
(botany)

cardamom

, cardamum, cardamon
1. a tropical Asian zingiberaceous plant, Elettaria cardamomum, that has large hairy leaves
2. a related East Indian plant, Amomum cardamomum, whose seeds are used as a substitute for cardamom seeds.
References in periodicals archive ?
Table-1: GC-MS conditions and operating parameters as applied for volatile flavor compounds of Elettaria cardamomum (L.
Kucukbay, Essential Oil Composition of Elettaria cardamomum Maton.
Porcedda, Comparative analysis of the oil and supercritical CO2 extract of Elettaria cardamomum (L.
Kahol, Essential oil composition of seed and fruit coat of Elettaria cardamomum from South India, J.
Saleem, Mahmud S, Parveen Z, Waheed A, Khanum R, Volatile constituents of Elettaria cardamomum Maton seed, Pak.
Cardamom is the dried, un-ripened fruit of the perennial Elettaria cardamomum.